No Bake Cheesecake In a Jar
Each No Bake Cheesecake in a Jar has a golden, buttery graham cracker crust, creamy, no-bake cheesecake, and tart cherry topping making them the perfect summer dessert!
Servings: 6 cheesecakes
Ingredients
Crust
- 9 graham crackers 1 whole sleeve
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons butter melted
Cheesecake
- 1 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Cherry Pie Filling
- 4 cups tart cherries pitted
- 1 cup sugar
- ¼ cup cornstarch
Instructions
Crust
- Add the 9 graham crackers, 2 teaspoons granulated sugar, and 1/8 teaspoon salt to a food processor. Pulse until the crackers are finely ground.
- Add the melted 4 tablespoons butter and pulse until the crumbs are completely coated with butter.
- Divide the crumbs evenly into 6 half pint sized mason jars.
- Press the graham cracker crumbs evenly into the bottom of the jars.
Cheesecake
- Add the 1 cup heavy whipping cream to a large mixing bowl. Beat using a hand mixer on medium until stiff peaks form. Set aside.
- Add the 8 ounces cream cheese to a separate large mixing bowl. Beat until smooth.
- Add the ⅓ cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon juice and into the cream cheese. Continue mixing until completely combined.
- Fold half of the whipped cream into the cream cheese mixture.
- Once incorporated, fold in the remaining whipped cream.
- Add the cheesecake mixture into a piping back fitted with a round tip or just a coupler. Pipe the mixture evenly into the 6 mason jars.
Cherry Pie Filling
- Add the 4 cups tart cherries to a saucepan and cover with a lid. Cook over medium heat until the cherries begin to break down and release their juice.
- In a small bowl, add the 1 cup sugar and ¼ cup cornstarch. Stir until combined.
- Once the cherries break down, add the sugar and cornstarch mixture to the cherries. Stir to combine. Allow the cherries to return to a simmer and reduce the heat too low. Continue cooking until the sauce has thickened, approximately 2 minutes.
- Allow the cherry pie filling to cool completely before spooning over the cheesecake.
- Cover and refrigerate the jars until ready to serve or overnight.
Notes
You can use canned cherry pie filling instead of making your own.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 663kcal | Carbohydrates: 80g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 391mg | Potassium: 328mg | Fiber: 3g | Sugar: 59g | Vitamin A: 1383IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 1mg
